Yellow Courgetti with Balsamic-roasted Heirloom Tomatoes, Basil, Toasted Pine Nuts and Burrata

method:

• Preheat your oven to 200C/400F/Gas 6. Line a deep roasting tin with baking paper. Place the tomatoes in the roasting tin and drizzle with balsamic, honey and olive oil. Season with salt and pepper to taste. Roast for one hour.
• While the tomatoes are roasting, toast the pinenuts in a dry frying pan over a medium heat until golden brown, taking care not to burn them. Set them to one side.
• Next, using a spiralizer, make courgetti out of your courgettes, discarding the stalky ends. If you don’t own a spiralizer, you can make ribbons of courgetti using a speed peeler instead. Roughly chop the courgetti and fry off in a little olive oil until golden brown. Season with salt and pepper and set to one side.
• Now you’re ready to plate up! Place the cooked courgetti in a large bowl, pour in the roasted tomatoes and their juices, most of the pine nuts and grate over vegetarian Parmesan-style cheese. Give it a good stir with some tongs and top the rest with a little more Parmesan-style cheese, the rest of the pine nuts, the fresh basil, pieces of burrata and a drizzle of good olive oil.